1. Grind ginger, garlic, coriander leaves and green chillies into a paste adding a little water from time to time.

2. Group the paneer into two batches. Heat oil in a heavy bottom pan for 3 minutes and fry each batch till golden brown and remove.

3. To the remaining oil, add ground paste. Stir fry till golden brown sprinkling little milk from time to time.

4. Add all the vegetables, salt, turmeric, cumin, red chilli and garam masala powders. Stir fry for about 2 minutes. Add tomato puree, curd and remaining water. Mix and cook this covered on low flame till all the vegetables are cooked.

5. On medium heat add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more minutes. Add saffron and serve hot.

Recipe Secret: This dish tastes delicious when it is freshly cooked and enjoyed with Puri or Nan. Remember to add some dry fruits on top of the prepared dish.

Serving: 8-10